Spicy Crayfish Ingredients: 1000 grams of crayfish, 2 green onions, 10 cloves of garlic, 3 slices of ginger. Seasoning: 1 bowl of white vinegar, 1 bowl of white wine, 1 tablespoon of sugar, 2 tablespoons of soy sauce, 50 grams of Sichuan peppercorns, 100 grams of dried chili,

2 tablespoons sesame oil, 1 teaspoon chicken essence, appropriate amount of salt.

Method introduction: 1. When you buy shrimp, put it in water, add some coarse salt, let the crayfish spit out mud, then use vinegar or wine to kill the bacteria in the shrimp, and then drain it.

2. Heat the oil in a pan. Heat the oil until it is 50% hot. Fry the dried Sichuan peppercorns until they become fragrant. Add the green onions, garlic cloves and ginger slices and sauté until fragrant. Add the crayfish, salt, soy sauce and sugar into the pan and stir-fry for a while. Add a little water.

Stir-fry until the soup thickens.

Bring the soup to a boil over high heat. When the crayfish is cooked, reduce the heat to a simmer and add the chicken essence, then turn off the heat. Remove the crayfish and set aside.

3. The next step is to fry the lobster. It is recommended to open a frying pan and put some sesame oil. When it is slightly hot, put the crayfish into the pot and cook until the fragrance comes out.